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Ooni
- Thread starter Woodbloke
- Start date
I can’t speak of the solid fuel ones but we just turn our gas one on and ten minutes later it’s hot enough to cook. Pizzas take around a minute to cook. The results are much better than using a conventional oven.
Traditional Pizza ovens operate at around 500°C (900°F) Our Ooni runs at 450°C which is very much hotter than a normal oven. If you’re only cooking frozen Pizza from the supermarket then it probably makes no difference. If you’re making your own though you won’t get a proper rise in a normal oven and it may come out soggy.
We’ve used several different Caputo flours but this I’d the best we’ve tried so far, I’ve got about 6Kg in stock at the moment!
https://fifostore.co.uk/products/caputo ... 3079582829
Cooking in a proper Pizza Oven you just make the Pizza as normal and pop it in the oven. If you’re making home made Pizza to cook in a normal oven then a tip I got on YouTube was to pre cook the Pizza for three minutes with just the tomato on it then remove it, add the toppings and then pop it back in for another five minutes.
We’ve used several different Caputo flours but this I’d the best we’ve tried so far, I’ve got about 6Kg in stock at the moment!
https://fifostore.co.uk/products/caputo ... 3079582829
Cooking in a proper Pizza Oven you just make the Pizza as normal and pop it in the oven. If you’re making home made Pizza to cook in a normal oven then a tip I got on YouTube was to pre cook the Pizza for three minutes with just the tomato on it then remove it, add the toppings and then pop it back in for another five minutes.
Lurker
Old Oak
Can’t see the point of pizza , I will eat it if forced on me and will have one if I am in Italy but otherwise I am totally un bovvered.
Woodbloke
Sequoia
sunnybob":246l09ah said:Pizza is best cooked at 255c.
Any kitchen oven can reach that.
If its frozen, put the pizza in for 5 minutes at 180, then another 5 at 255.
save the 300 quid for some decent tools. :lol:
Agreed SB, but a swift search on t'interweb indicates that 'the hotter, the better.' As to tools, my 'shop is absolutely rammed with better than decent tools, if you count the Norris A1 panel plane sitting (unused) under the bench.
But it don't answer my question; are these Ooni pizza ovens any good? - Rob
Woodbloke":kohe58w1 said:
What faff? it's just an outdoor oven. The wood fired ones are a faff insomuch as you need to build, light, maintain the fire then clean it out. The gas ones are as Woodster says it's just a turn on and cook gig.
They're great but not necessary, to echo Bob's statement that any over can do it, I agree. I want a pizza oven and I will build one, but that's more of a lifestyle choice than necessity. I have a pizza stone for our oven and when cooking pizzas I put the stone in the oven, whack the oven up to Max (which in ours is about 300C) and pizzas take a maximum of 5 mins from frozen and less when made fresh.
The main faff with that is it probably takes our oven 20+ mins to get up to that temp, whereas the Ooni gets closer to 500C in less than 10 mins. It's horses for courses, if you enjoy the outdoor cooking/eating lifestyle, and have the spare sponds, then they're good to have, but certainly not necessary.
are they worth it? no, not really. it's a lifestyle thing.
should you buy one? your call. BIL has one, he likes the lifestyle, he'll be board of it in a few months time.
I use the frying pan pizza method for the most part. google it.
I have a stone for the oven. it works, it makes nice pizza, it doesn't make "authentic" Italian pizza. I'm not chasing that, I'm chasing a nice pizza.
buy a forge instead, best of both worlds.
should you buy one? your call. BIL has one, he likes the lifestyle, he'll be board of it in a few months time.
I use the frying pan pizza method for the most part. google it.
I have a stone for the oven. it works, it makes nice pizza, it doesn't make "authentic" Italian pizza. I'm not chasing that, I'm chasing a nice pizza.
buy a forge instead, best of both worlds.
Pizza is one of my favourite foods. Taste and texture are both better when cooked in our Ooni Koda.
The only faff for me was making a suitable table for it. I did also though change the regulator on it for a standard propane type (£5) as I didn’t have a patio gas bottle. I also fitted a quick release hose coupling for convenience. They don’t like windy conditions so you need a suitable spot in the garden for it.
If you’re not into Pizza and don’t like cooking in the garden then I probably wouldn’t bother. Running up a conventional oven for over 20 minutes on an already hot day in summer just to cook Pizza was not an option for us. The Ooni has been used year round except January I think. I’ve used it on a cold December day between patches of rain before and it worked just fine.
You can also use them for cooking lots of other stuff with suitable pans.
May be worth a read.
https://themigonikitchen.com/how-to-mak ... izza-oven/
The only faff for me was making a suitable table for it. I did also though change the regulator on it for a standard propane type (£5) as I didn’t have a patio gas bottle. I also fitted a quick release hose coupling for convenience. They don’t like windy conditions so you need a suitable spot in the garden for it.
If you’re not into Pizza and don’t like cooking in the garden then I probably wouldn’t bother. Running up a conventional oven for over 20 minutes on an already hot day in summer just to cook Pizza was not an option for us. The Ooni has been used year round except January I think. I’ve used it on a cold December day between patches of rain before and it worked just fine.
You can also use them for cooking lots of other stuff with suitable pans.
May be worth a read.
https://themigonikitchen.com/how-to-mak ... izza-oven/
Woodbloke
Sequoia
Woodster":7nc7fs2o said:
Here's a question. Given that they produce a lot of heat very quickly, how much space would you need to leave between the Ooni and anything else on the patio/garden? - Rob
Malc2098
Sequoia
Best pizza I've ever had in the uk, Little Italy, Taunton.
https://www.orchardtaunton.co.uk/shopping/food-drink/little-italy/
https://www.orchardtaunton.co.uk/shopping/food-drink/little-italy/
Woodbloke":1ctqsgyl said:
Most of the heat comes out of the front and you obviously have to keep this area clear for loading up the Pizzas. The side of my Ooni is not normally more than about 10 - 12” away from the shed and I’ve had no issues.
Someone I know uses theirs on a plastic trolley with a stainless top without any problems.
https://www.lakeland.co.uk/62620/keter- ... ue-station
For specific information there’s probably something on the Ooni site?
https://uk.ooni.com/
So much hype, so much "lifestyle"
There very few things in this world that I can play the "expert" card on, but Pizza ovens are it.
I spent 20 years installing and repairing commercial pizza ovens. from one man band shops to frozen producing factories with test kitchens. I was trained by the american company that has (had?) the patents for the best pizza ovens, as used by every almost national chain in the world.
Stone does absolutely nothing for the flavour or the cooking of a pizza. Its sole use is to retain heat, so that a shop using wood or coal and making non stop pizzas all evening does not see the cavity temperature fluctuate.
A normal kitchen oven with a plus or minus 5c thermostat will outperform any "stone base" for a normal domestic or even party amount of pizzas.
If pizzas needed 500c (thats equal to a red glow from iron in daylight :shock: ) then you can bet the ovens I worked on would be set that high.
Whenever I installed or repaired a pizza oven, I insisted it was used to cook a test pizza, whatever time of day I finished. If the shop wasnt open for business, then it was my solemn duty to eat the thing :lol: :lol: :eusa-whistle:
The very best pizza I ever tasted was in a restaurant in Cairns Australia (t was actually the highlight of a 3 week trip that country). He used the ovens I knew but made the dough with 50% wholemeal flour.
But as always in life, if you wish to "make a meal of it" :eusa-dance: its your cash.
There very few things in this world that I can play the "expert" card on, but Pizza ovens are it.
I spent 20 years installing and repairing commercial pizza ovens. from one man band shops to frozen producing factories with test kitchens. I was trained by the american company that has (had?) the patents for the best pizza ovens, as used by every almost national chain in the world.
Stone does absolutely nothing for the flavour or the cooking of a pizza. Its sole use is to retain heat, so that a shop using wood or coal and making non stop pizzas all evening does not see the cavity temperature fluctuate.
A normal kitchen oven with a plus or minus 5c thermostat will outperform any "stone base" for a normal domestic or even party amount of pizzas.
If pizzas needed 500c (thats equal to a red glow from iron in daylight :shock: ) then you can bet the ovens I worked on would be set that high.
Whenever I installed or repaired a pizza oven, I insisted it was used to cook a test pizza, whatever time of day I finished. If the shop wasnt open for business, then it was my solemn duty to eat the thing :lol: :lol: :eusa-whistle:
The very best pizza I ever tasted was in a restaurant in Cairns Australia (t was actually the highlight of a 3 week trip that country). He used the ovens I knew but made the dough with 50% wholemeal flour.
But as always in life, if you wish to "make a meal of it" :eusa-dance: its your cash.
Phil
Old Oak
I saw those advertised locally.
Not a bad idea.
I love pizza!
But most of the nice stuff is on my banned food list.
Bought a stone a couple of years ago which fits inside the Weber gas braai, large lid.
Worked well until one day the fat decided to catch fire. O, bit sheet (I had not cleaned the Weber since previous braai)
But here is a nice woody project to go with the Ooni
Not a bad idea.
I love pizza!
But most of the nice stuff is on my banned food list.
Bought a stone a couple of years ago which fits inside the Weber gas braai, large lid.
Worked well until one day the fat decided to catch fire. O, bit sheet
(I had not cleaned the Weber since previous braai)But here is a nice woody project to go with the Ooni
The Ooni takes about ten minutes to warm up and I, like some others use an infrared thermometer to check the stone temperature. Once thats up to temp you can start cooking. In a proper Pizzeria they use wood to heat up the oven and it’s thick stone base.
Commercial pizza ovens are another matter. I know the ones used in Pizza Hut use a conveyor system and heat from both sides but like Pizza Express they are cooked in a metal pan unlike in a traditional Pizzeria.
If you want to try a really nice Pizza Rob, check these folks out. Only 30 mins from you.
https://woodfirestockbridge.co.uk/
One of the best I’ve eaten was in Naples a couple of years ago.
Commercial pizza ovens are another matter. I know the ones used in Pizza Hut use a conveyor system and heat from both sides but like Pizza Express they are cooked in a metal pan unlike in a traditional Pizzeria.
If you want to try a really nice Pizza Rob, check these folks out. Only 30 mins from you.
https://woodfirestockbridge.co.uk/
One of the best I’ve eaten was in Naples a couple of years ago.
To an extent surely it depends on what sort of pizza you want.
I like them crisp on the underneath, a mildly discernible crumb and the top starting to brown, in spots on the crust. The main point for what I want achieve is to remove most moisture from the topping– I only use a very thin slick of passata, fry mushrooms, radicchio or what have you beforehand, drain the mozzarella &c.
If you want a thick doughy lump with an excess of an over reduced tomato/onion sauce that is your choice.
I will not discourse on pan fried pizzas or stuffed crust (indeed all of the ‘Chicago’ style), all of which are abominations before the Lord. And pineapple… John c.11 v.35.
So everyone is probably right depending on what they want – SunnyB’s dealing with commercial ovens is based on what commercial providers want; which is of course what the punters want. Pizza stones? Useful if you are a bit slow in getting the ‘zas into the oven. I just use a steel baking sheet if I’m cooking in an oven.
I also make no claims to authenticity – the River Café (one end of the range of authenticity, if, possibly, at the slightly effete end of that spectrum) ones were too crispy for me. The ones I cook are what I like.
It can be achieved in a domestic oven wacked up to max. (in my case about 270C), which takes about 8 minutes. Or my favourite, below, which takes about 2 minutes.
I did a construction thread about that oven, but it may have been in another place, and now deleted. I could repost if anyone is interested.
The pizzas look like this.
Oh, and by the way I’ve got a friend with an Ooni (gas). Works fine for the style I like. I’d use the money for something else, myself.
I like them crisp on the underneath, a mildly discernible crumb and the top starting to brown, in spots on the crust. The main point for what I want achieve is to remove most moisture from the topping– I only use a very thin slick of passata, fry mushrooms, radicchio or what have you beforehand, drain the mozzarella &c.
If you want a thick doughy lump with an excess of an over reduced tomato/onion sauce that is your choice.
I will not discourse on pan fried pizzas or stuffed crust (indeed all of the ‘Chicago’ style), all of which are abominations before the Lord. And pineapple… John c.11 v.35.
So everyone is probably right depending on what they want – SunnyB’s dealing with commercial ovens is based on what commercial providers want; which is of course what the punters want. Pizza stones? Useful if you are a bit slow in getting the ‘zas into the oven. I just use a steel baking sheet if I’m cooking in an oven.
I also make no claims to authenticity – the River Café (one end of the range of authenticity, if, possibly, at the slightly effete end of that spectrum) ones were too crispy for me. The ones I cook are what I like.
It can be achieved in a domestic oven wacked up to max. (in my case about 270C), which takes about 8 minutes. Or my favourite, below, which takes about 2 minutes.
I did a construction thread about that oven, but it may have been in another place, and now deleted. I could repost if anyone is interested.
The pizzas look like this.
Oh, and by the way I’ve got a friend with an Ooni (gas). Works fine for the style I like. I’d use the money for something else, myself.
Interesting range of opinions.
I've got the Ooni Karu - the wood fired version. bought in the black friday sales and only recently given its first outing. There is a bit of learning involved and I don't think I've perfected it yet but results so far have been excellent.
Sure if you analyse it is a lot of money for an oven that takes some effort. personally I like the theatre of it and everyone that has tried the pizzas has loved them. If you can afford it why not?
I make all our bread and we don't buy ready made pizzas as I make those too. From the kitchen oven they are OK but from the Ooni they are a step up. I certainly don't regret the purchase. If there was space in the garden I'd have built an oven but as there isn't (so I'm told) the Ooni is a great alternative.
It will be back in use tomorrow and the dough balls are already in the fridge fermenting slowly..
I've got the Ooni Karu - the wood fired version. bought in the black friday sales and only recently given its first outing. There is a bit of learning involved and I don't think I've perfected it yet but results so far have been excellent.
Sure if you analyse it is a lot of money for an oven that takes some effort. personally I like the theatre of it and everyone that has tried the pizzas has loved them. If you can afford it why not?
I make all our bread and we don't buy ready made pizzas as I make those too. From the kitchen oven they are OK but from the Ooni they are a step up. I certainly don't regret the purchase. If there was space in the garden I'd have built an oven but as there isn't (so I'm told) the Ooni is a great alternative.
It will be back in use tomorrow and the dough balls are already in the fridge fermenting slowly..
Why restrict yourself to the limitations of such a small oven.
A kettle BBQ can be used for pizzas and so much more.
I converted a full height one so we could all sit around it, cook and keep warm. There is a thread around here somewhere. I have not tried to cook pizza in it but I know it can be done.
A kettle BBQ can be used for pizzas and so much more.
I converted a full height one so we could all sit around it, cook and keep warm. There is a thread around here somewhere. I have not tried to cook pizza in it but I know it can be done.
Andyp":1un8rqxs said:
I've got a large weber with the pizza attachment. It uses more than 10x the fuel and makes pizzas that are not cooked anywhere near as well as the Ooni. Too much bottom heat and not enough top heat. I hope your results prove better.
Fairy snuff Robert, I’ll not bother trying then.
woodstalker
Nordic Pine
I’ve got a wood fired one, Rob. Love it; gets the kids involved in making it so it’s good fun. Doesn’t take too long to setup and get going either.
As well as the Caputo Nuvola Flour can I also recommend these. We’ve tried several types of tinned tomatoes for the sauce and these have without doubt the best flavour so far. Traditionally they use San Marzano in Italy, I’m not sure what variety these are but they’re very nice.
Woodbloke
Sequoia
SWIMBO has decreed 'the green light' so we shall be ordering the wood fired one plus other odds n'sods (pellets, scoopy-out spatula, cover etc) I was initially worried about location but looking at Ooni video clip earlier today it seems that a metre all round the oven does the trick so I've sorted out a suitable spot on the patio. I've even got a very heavy duty, cast iron stand organised; one for a Recored 'Nova' lathe that was sent to me by Yandles many years ago - Robwoodstalker":1wkijl0h said:
Get one of those infra red point at it temperature measurement gun things too to see how the stone temperature is going. Any cheap one will do. loads on Amazon or ebay.
woodstalker
Nordic Pine
Woodbloke":22tlencb said:
Good stuff mate, there's a knack to getting the pizza right, definitely don't pre make a load of pizzas because they go all soggy before you put them in and you end up with a total mess (DAMHIKT...). I am still making the pizza bases a bit too thick i think but the Ooni website and app have some really good tips...
Definitely a luxury item but i had a some money from a previous job and and got home at the end of summer so perfect timing to make a rash purchase. To be fair though we have had quite a lot of use out of it and since we have no kitchen at the moment we are using it more. I want to experiment with some skillet desserts but have not done so yet- baked bananas and ice cream!
I don’t know much about the wood fired ones but when the stone goes black, and it will at some point, you can simply burn it off in the gas Ooni by leaving the stone in with the oven running for ten or fifteen minutes. I turn mine round half way through. You end up with ash that is simply brushed off the stone.
I often do a poolish when preparing the dough to give it more flavour. The night before I mix half the flour with half the yeast and sugar and all of the water. The following morning I add the rest of the flour and yeast and all the salt and then pop it in the mixer for ten minutes. It’s then left to rise for a few hours. For two pizzas I use:
200ml Water
300g Caputo Flour
3/4 teaspoon yeast
3/4 teaspoon salt
1 teaspoon sugar
I put a little virgin olive oil into the bowl when the dough is left to rise and this gets incorporated into the mix before I turn it into balls.
Another tip is to use fine semolina sprinkled on the peel. This acts like little ball bearings allowing the pizza to slide easily off the peel, it’s much better than flour. I keep my semolina in a little dredger.
I sometimes let the dough balls rise a second time and keep them in a plastic container like this with a lid.
I often do a poolish when preparing the dough to give it more flavour. The night before I mix half the flour with half the yeast and sugar and all of the water. The following morning I add the rest of the flour and yeast and all the salt and then pop it in the mixer for ten minutes. It’s then left to rise for a few hours. For two pizzas I use:
200ml Water
300g Caputo Flour
3/4 teaspoon yeast
3/4 teaspoon salt
1 teaspoon sugar
I put a little virgin olive oil into the bowl when the dough is left to rise and this gets incorporated into the mix before I turn it into balls.
Another tip is to use fine semolina sprinkled on the peel. This acts like little ball bearings allowing the pizza to slide easily off the peel, it’s much better than flour. I keep my semolina in a little dredger.
I sometimes let the dough balls rise a second time and keep them in a plastic container like this with a lid.
We had friends over for pizzas last night. 3rd time that I've used the ooni since getting it so still some learning to do.
I made 8 dough balls weighing 225g each. Woodster probably has it right with 250g dough balls but 225 wasn't far out. What became obvious trying to feed 6 of us is time management and skills needed. I can do it all but I can't do it all fast enough.
Pizzas on the Ooni cook in 1 to 2 minutes. You need to be there as it cooks to turn it and watch the char. Using the woodfired oven means feeding it with wood. Cooking the pizzas is a full time job. That means someone else has to prepare them. You can't make them up in advance. So you have to delegate if you don't want ages between pizzas.
My friend make his own bread by hand with no mixers so i though he would be up to stretching out pizzas - turns out not to be the case. It needs practice. swap jobs - I prepare he cooks. Again skills problem. squashed pizza, uneven cooking.
It all turned out Ok in the end and the pizzas tasted great even if one or two looked a bit odd.
I bought some coconut charcoal briquettes based on a youtube ooni cooking thing i saw. Sure enough they do burn hotter and burn long. about a minute before the pizza goes in i add some hardwood onto the coals. just pieces of scrap sawn into say 80mm x 50 x 25. The wood creates flames that lick across the roof of the oven and cook the top of the pizza beautifully. may add to the flavour too but the pizzas do not taste of smoke. need to add more wood before each pizza.
briquettes take a while to get going so i gave it 30mins to heat up. 3 hours after cooking it was still hot.
I have an idea to try next time. Those black PTFE BBQ sheets. Make up pizzas in advance on those sheets then cook it on the sheet until the dough cooks then take it off and finish cooking. I'll let you know if it works. It would allow advance pizza making as you don't need to put the peel under the dough.
Anyway just some thoughts I thought worth sharing
I made 8 dough balls weighing 225g each. Woodster probably has it right with 250g dough balls but 225 wasn't far out. What became obvious trying to feed 6 of us is time management and skills needed. I can do it all but I can't do it all fast enough.
Pizzas on the Ooni cook in 1 to 2 minutes. You need to be there as it cooks to turn it and watch the char. Using the woodfired oven means feeding it with wood. Cooking the pizzas is a full time job. That means someone else has to prepare them. You can't make them up in advance. So you have to delegate if you don't want ages between pizzas.
My friend make his own bread by hand with no mixers so i though he would be up to stretching out pizzas - turns out not to be the case. It needs practice. swap jobs - I prepare he cooks. Again skills problem. squashed pizza, uneven cooking.
It all turned out Ok in the end and the pizzas tasted great even if one or two looked a bit odd.
I bought some coconut charcoal briquettes based on a youtube ooni cooking thing i saw. Sure enough they do burn hotter and burn long. about a minute before the pizza goes in i add some hardwood onto the coals. just pieces of scrap sawn into say 80mm x 50 x 25. The wood creates flames that lick across the roof of the oven and cook the top of the pizza beautifully. may add to the flavour too but the pizzas do not taste of smoke. need to add more wood before each pizza.
briquettes take a while to get going so i gave it 30mins to heat up. 3 hours after cooking it was still hot.
I have an idea to try next time. Those black PTFE BBQ sheets. Make up pizzas in advance on those sheets then cook it on the sheet until the dough cooks then take it off and finish cooking. I'll let you know if it works. It would allow advance pizza making as you don't need to put the peel under the dough.
Anyway just some thoughts I thought worth sharing
Woodbloke
Sequoia
Woodster":3h24acj9 said:I don’t know much about the wood fired ones but when the stone goes black, and it will at some point, you can simply burn it off in the gas Ooni by leaving the stone in with the oven running for ten or fifteen minutes. I turn mine round half way through. You end up with ash that is simply brushed off the stone.
I often do a poolish when preparing the dough to give it more flavour. The night before I mix half the flour with half the yeast and sugar and all of the water. The following morning I add the rest of the flour and yeast and all the salt and then pop it in the mixer for ten minutes. It’s then left to rise for a few hours. For two pizzas I use:
200ml Water
300g Caputo Flour
3/4 teaspoon yeast
3/4 teaspoon salt
1 teaspoon sugar
I put a little virgin olive oil into the bowl when the dough is left to rise and this gets incorporated into the mix before I turn it into balls.
Another tip is to use fine semolina sprinkled on the peel. This acts like little ball bearings allowing the pizza to slide easily off the peel, it’s much better than flour. I keep my semolina in a little dredger.
I sometimes let the dough balls rise a second time and keep them in a plastic container like this with a lid.
Good stuff! Another question though...could you mix up the dough in the breadmaker and leave it say, overnight in the fridge? Rob
Woodbloke":11ftcjrc said:
Doesn't matter how you make the dough but separate it into dough balls and cover them for slow proving in the fridge. I knock them back a bit and reshape the balls a couple of hours before using.
woodstalker
Nordic Pine
Some great advice there Robert, it’s the team work bit I like getting everyone involved making the pizzas is fun and a bit of a novelty.
I cooked some bananas with a sprinkle of brown sugar and dash of milk in mine last night for pudding after the pizzas. Delicious with a scoop of ice cream but the oven dish did not survive the heat so will have to get some metal ones for next time.
I cooked some bananas with a sprinkle of brown sugar and dash of milk in mine last night for pudding after the pizzas. Delicious with a scoop of ice cream but the oven dish did not survive the heat so will have to get some metal ones for next time.
Woodbloke":gwxf6o8t said:
I don’t know, I’ve not tried it. Our Panasonic Breadmaker has a Pizza dough setting but I’ve not used it for that for years. We’ve got a KitchenAid mixer so I just put the ingredients in that, it takes about ten minutes.
One of the ingredients we always have in the cupboard are Onion Granules (not salt) and I often put a small pinch in the dough for extra flavour. It doesn’t give an obvious onion flavour so you might want to give it a try.
For the sauce I use a large tin of Napolina peeled plum, half a teaspoon of salt, a small glug of virgin olive oil and a couple of Basil leaves, all given a quick whizz with a stick blender.
I really like proper Buffalo Mozzarella but it’s a bit too wet for pizza so I use a block of the Galbani stuff.
Pizza Time. The stuff in the bowl at the front is Parmesan Cheese, it goes on top of the sauce before the Mozzarella.
Woodbloke
Sequoia
I got the stand assembled yesterday; all cast iron and steel :shock: This was a lathe stand for a Record 'Nova' sent to me in error years ago by Yandles. I've sourced a bit of marine ply for the top and will fit that when the Ooni arrives. SWIMBO saw it yesterday when she came in from work and gave it the thumbs up, so that's a plus :
I intend to get the waterproof cover and keep the Ooni lashed to the stand all through the winter. I can just about lift the it, so it's not going anywhere or blow over in the winter gales (fingers crossed), unlike some of thee trees in their pots.
I do need to reposition it further back onto the bark chippings and then shift all the trees to give the required amount of clearance and also access to the rear to top up the fuel - Rob
:I intend to get the waterproof cover and keep the Ooni lashed to the stand all through the winter. I can just about lift the it, so it's not going anywhere or blow over in the winter gales (fingers crossed), unlike some of thee trees in their pots.
I do need to reposition it further back onto the bark chippings and then shift all the trees to give the required amount of clearance and also access to the rear to top up the fuel - Rob
Phil Pascoe
Old Oak
Woodster":3mawp1qf said:
Try onion powder (I get mine from https://www.buywholefoodsonline.co.uk/ ). It goes into breads and pastry well but be careful of scorching - the sugar content necessitates dropping temperatures a bit. Wonderful stuff.
Phil Pascoe
Old Oak
Some of their stuff is expensive, but it's all first class - I've bought from them for several years. The herbs and spices are so much better than supermarket stuff. My friend bakes a lot and buys all her chocolate and crystalised fruits from them. The French prunes are wonderful. Register for mailshots on two email addresses, sometimes the weekly offer differs from one to the other. I time my orders to when there's an offer I want - the one I've just ordered is a kilo of broken cashews on a £50 order, the last one was a kilo of organic dried apricots, that was on £50 as well. Usually the offer is on a £30 order. The P&P tends to be free at £30, but on occasion drops to £20.
Phil Pascoe
Old Oak
A word of advice - if you order again, for the free offer ensure you enter the code only once - you'll be asked page after page, but it screws the system up if you enter it twice.
Woodbloke
Sequoia
Once the marine ply top is screwed on it'll be about 87cm - RobWoodster":qvh1icix said:
Craig Salisbury
Nordic Pine
Late again,
mid week pizza, Ooni might be the way forward, but its a one trick pony and thats fine for that purpose. Plenty of reports of the steel casing warping over time which you want to look out for.
I love Pizza, grow my own san marzanos and use a deli for all my ingredients to get as authentic as possible.
The best dough recipe i have found is on this calculator; https://www.stadlermade.com/pizza-dough-calculator/
65% hydration and fresh yeast, caputo flour. 250g pizzas.
bung it all in a stand mixer, give it 5 minutes and bung it in the fridge for 2 days. get it out 2 hours before use, ball it and store the balls in a cool place until you're ready to to stretch and cook.
I run my oven at 900f, and they take 70 odd seconds to cook
cheers!
mid week pizza, Ooni might be the way forward, but its a one trick pony and thats fine for that purpose. Plenty of reports of the steel casing warping over time which you want to look out for.
I love Pizza, grow my own san marzanos and use a deli for all my ingredients to get as authentic as possible.
The best dough recipe i have found is on this calculator; https://www.stadlermade.com/pizza-dough-calculator/
65% hydration and fresh yeast, caputo flour. 250g pizzas.
bung it all in a stand mixer, give it 5 minutes and bung it in the fridge for 2 days. get it out 2 hours before use, ball it and store the balls in a cool place until you're ready to to stretch and cook.
I run my oven at 900f, and they take 70 odd seconds to cook
cheers!